1Department of Food Technology, CDL State Institute Of Engineering and Technology, Panniwala Mota, Sirsa, Haryana, India
2Department of Food Engineering & Technology, Sant Longowal Institute Of Engineering and Technology, Longowal, Sangrur, Punjab, India
Department of Food Technology, CDL State Institute of Engineering and Technology, Panniwala Mota, Sirsa-125 077, India
*Corresponding author's e-mail: bhupimander@rediffmail.com
Online published on 17 March, 2017.
Beta vulgaris L., commonly known as the beetroot, is a root vegetable grown all over the world. Beetroot powder was produced at optimized conditions and then packed in two different packaging materials viz., HDPE and LAP and stored under accelerated conditions (40 ± 1°C temperature, 90% relative humidity). The powder was analyzed for moisture content, betalain content and colour. Both packaging material and storage period showed significant effect on powder properties. The magnitude of quality changes of beetroot powder measured during accelerated storage suggested that LAP was better choice than HDPE for long term storage of spray dried beetroot powder.
Accelerated, Beetroot, Betalain, Moisture, Quality
